Looking north from Fire Island

Looking north from Fire Island
Continuing the cooking articles I write every summer

Thursday, October 8, 2009

The best eggplant parmegiania

Every hill town in Italy has its own way of doing this delicious treat. My favorite Italian chef Paul DiBari gave me this one.

Peel and slice the eggplant in 1/3 inch slices. Lay them on an oiled baking sheet. Salt to let the juices drain. Blot the slices, sprinkle with oil, salt and papper, bake at a low oven for twenty minutes. Let cool.

Make a big, delicious pot of marinara sauce. Lay a thin layer of sauce on the bottom of a baking pan. Cover the bottom of the pan with the softened eggplant. Sprinkle with grated Parmesan cheese, and a few handfuls of grated mozz. Drizzle a few gugs of excellent olive oil over everything. Next, more sauce, eggplant, cheese, and so on. Top with more sauce, grated cheese and more mozz.

Bake just until the cheese colors. Let cool. Cut into squares with a sharp knife or a pizza cutter. Serve warm, not hot.


2MR41H said...

Ooh, yum. I was thinking about making eggplant parm for my mother's birthday dinner.

tracy said...

this sounds yummy and do-able back here..

Irish said...

Looks good. I love eggplant parm.